Sensory Acceptability and Characteristics of Cinnamon Roll Bread with Pineapple Puree (Ananas comosus L.) Substituted with Taro Flour
DOI:
https://doi.org/10.12928/jafost.v6i1.11004Keywords:
Bread, Cinnamon roll, Pineapple puree, Substitution, Taro flourAbstract
The development of functional food can be applied to bakery products, it is hoped that bread can provide health effects for the body through the addition of food ingredients or substitution of highly nutritious foods. In this research, innovations were made in making cinnamon rolls with local food ingredients other than wheat flour, namely taro flour, pineapple puree, and cinnamon. This research contributed to produce cinnamon roll products that are favored by the public and have good nutritional value based on organoleptic and physicochemical characteristics. The research method used was a Completely Randomized Design (CRD) consisting of 5 levels of taro flour treatment, namely 0%, 40%, 60%, 80%, and 100%. Each sample will be analyzed through organoleptic tests using hedonic method to determine the most preferences formulation by panelists. The most preferences formulation will be characterized physicochemical, including final volume, texture, moisture content, starch content, and antioxidant activity. The results of organoleptic tests showed that the most liked bread by panelists was cinnamon roll bread substituted with 40% taro flour. Physicochemical characters show that cinnamon roll bread with 40% taro flour has a final volume 63.17 cm2, hardness texture 5.65 N, moisture content 18.50%, starch content 44.97%, and antioxidant activity 16.32%.
References
R. Wylis Arief, E. Novitasari, and R. Asnawi, “Food diversification of cassava as functional food instead of rice in Lampung,” Planta Trop. J. Agro Sci., vol. 6, no. 2, 2018, https://doi.org/10.18196/pt.2018.081.62-69.
A. Z. N. A. Shilbi and E. S. Murtini, “Optimization of ginger (Zingiber officinale) and cinnamon (Cinnamomum verum) on total phenolics, antioxidant activity and loaf volume of bread,” Adv. Food Sci. Sustain. Agric. Agroindustrial Eng., vol. 5, no. 1, pp. 102–110, 2022, https://doi.org/10.21776/ub.afssaae.2022.005.01.9.
F. Admasu, E. G. Fentie, H. Admassu, and J.-H. Shin, “Functionalization of wheat bread with prebiotic dietary insoluble fiber from orange-fleshed sweet potato peel and haricot bean flours,” LWT, vol. 200, p. 116182, 2024, https://doi.org/10.1016/j.lwt.2024.116182.
R. A. H. E. Widyasari, G. Widodo, D. Devy, and M. Nurdialy, “Cinnamon java roll modification as alternative sweet snack for diabetes mellitus patients,” IOP Conf. Ser. Earth Environ. Sci., vol. 1187, no. 1, p. 012005, 2023, https://doi.org/10.1088/1755-1315/1187/1/012005.
S. Maghaydah, A. Alkahlout, M. Abughoush, N. I. Al Khalaileh, A. N. Olaimat, M. A. Al-Holy, R. Ajo, I. Choudhury, and W. Hayajneh, “Novel gluten-free cinnamon rolls by substituting wheat flour with resistant starch, lupine and flaxseed flour,” Foods, vol. 11, no. 7, p. 1022, 2022, https://doi.org/10.3390/foods11071022.
R. Ribeiro-Santos, M. Andrade, D. Madella, A. P. Martinazzo, L. de Aquino Garcia Moura, N. R. de Melo, and A. Sanches-Silva, “Revisiting an ancient spice with medicinal purposes: Cinnamon,” Trends Food Sci. Technol., vol. 62, pp. 154–169, 2017, https://doi.org/10.1016/j.tifs.2017.02.011.
M. Arıcı, G. Özülkü, B. Kahraman, R. M. Yıldırım, and Ö. S. Toker, “Taro flour usage in wheat flour bread and gluten‐free bread: Evaluation of rheological, technological and some nutritional properties,” J. Food Process Eng., vol. 43, no. 9, 2020, https://doi.org/10.1111/jfpe.13454.
N. A. Salsabil, M. Dahlia, and M. Mariani, “The effect of taro beneng flour substitution (Xanthosoma undipes K. Koch) on brownie cookies making on sensory quality,” Asian J. Eng. Soc. Heal., vol. 2, no. 8, pp. 649–654, 2023, https://doi.org/10.46799/ajesh.v2i8.95.
E. Ervina, “The sensory profiles and preferences of gluten-free cookies made from alternative flours sourced from Indonesia,” Int. J. Gastron. Food Sci., vol. 33, p. 100796, 2023, https://doi.org/10.1016/j.ijgfs.2023.100796.
P. R. Pereira, É. de Aquino Mattos, A. C. N. T. F. Corrêa, M. A. Vericimo, and V. M. F. Paschoalin, “Anticancer and immunomodulatory benefits of taro (Colocasia esculenta) corms, an underexploited tuber crop,” Int. J. Mol. Sci., vol. 22, no. 1, p. 265, 2020, https://doi.org/10.3390/ijms22010265.
A. D. Lestari and S. Maharani, “Pengaruh substitusi tepung talas belitung (Xanthosoma sagittifolium) terhadap karakteristik fisika, kimia dan tingkat kesukaan konsumen pada roti tawar,” Edufortech, vol. 2, no. 2, 2018, https://doi.org/10.17509/edufortech.v2i2.12439.
L. A. Andrade, A. C. da Silva, and J. Pereira, “Chemical composition of taro mucilage from different extraction techniques found in literature,” Food Chem. Adv., vol. 4, p. 100648, 2024, https://doi.org/10.1016/j.focha.2024.100648.
S. K. Chikpah, J. K. Korese, O. Hensel, B. Sturm, and E. Pawelzik, “Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions,” LWT, vol. 147, p. 111515, 2021, https://doi.org/10.1016/j.lwt.2021.111515.
Aditika, B. Kapoor, S. Singh, and P. Kumar, “Taro (Colocasia esculenta): Zero wastage orphan food crop for food and nutritional security,” South African J. Bot., vol. 145, pp. 157–169, 2022, https://doi.org/10.1016/j.sajb.2021.08.014.
C. Varilla, M. Marcone, L. Paiva, and J. Baptista, “Bromelain, a group of pineapple proteolytic complex enzymes (Ananas comosus) and their possible therapeutic and clinical effects. A summary,” Foods, vol. 10, no. 10, p. 2249, 2021, https://doi.org/10.3390/foods10102249.
R. Agustina, R. Fadhil, and Mustaqimah, “Organoleptic test using the hedonic and descriptive methods to determine the quality of Pliek U,” IOP Conf. Ser. Earth Environ. Sci., vol. 644, no. 1, 2021, https://doi.org/10.1088/1755-1315/644/1/012006.
S. N. Rahmadhia, D. R. Toni, and A. Fitriani, “Physical Characteristics of Kepok Banana Bud (Musa paradisiaca Linn.) Flakes With Variations of Mocaf Flour,” J. Keteknikan Pertan., vol. 12, no. 1, pp. 77–92, 2024, https://doi.org/10.19028/jtep.012.1.77-92.
AOAC, Officials Methods of Analysis, 18 Edn. USA: Association of Official Analytical Chemist Inc., 2005.
F. Yuksel and A. Kayacier, “Effects of addition of stale bread flour on the acrylamide, fatty acid composition, resistant starch content, and in vitro glycemic index in wheat chips production using response surface methodology,” LWT, vol. 161, p. 113354, 2022, https://doi.org/10.1016/j.lwt.2022.113354.
W. B. Williams, M. E. Cuvelier, and C. Berset, “Use of Free Radical Method to Evaluate Antioxidant Activity,” Lebensm-Wiss-U-Technology, 1995, pp. 25–30.
S. N. N. Makiyah, I. Setyawati, S. N. Rahmadhia, S. Tasminatun, and M. Kita, “Comparison of yam composite cookies sensory characteristic between sugar and stevia sweeteners,” J. Agri-Food Sci. Technol., vol. 5, no. 2, pp. 120–133, 2024, https://doi.org/10.12928/jafost.v5i2.10211.
Z. Zhang, L. Zhang, M. Chen, and Z. He, “Effects of taro powder on the properties of wheat flour and dough,” Food Sci. Technol., vol. 42, 2022, https://doi.org/10.1590/fst.116221.
T. A. Alflen, E. Quast, L. C. Bertan, and E. M. Bainy, “Partial substitution of wheat flour with taro (Colocasia esculenta) flour on cookie quality,” Rev. Ciencias Exatas e Nat., vol. 18, no. 2, 2016, https://doi.org/10.5935/RECEN.2016.02.01.
G. Abera, W. K. Solomon, and G. Bultosa, “Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread,” Food Sci. Nutr., vol. 5, no. 3, pp. 653–661, 2017, https://doi.org/10.1002/fsn3.444.
L. Amelia, S. Astuti, E. G. Fadhallah, and D. Koesoemawardani, “The effect of tapioca flour and bogor taro flour (Colocasia esculenta L. Schott) formulations on the chemical, physical, and sensory characteristics of catfish sausage (Pangasius hypophtalmus),” Biol. Med. Nat. Prod. Chem., vol. 13, no. 2, pp. 321–328, 2024, https://doi.org/10.14421/biomedich.2024.132.321-328.
V. Lebot, F. Lawac, and L. Legendre, “The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification,” J. Food Compos. Anal., vol. 115, p. 104987, 2023, https://doi.org/10.1016/j.jfca.2022.104987.
R. F. M. Ali, A. M. El-Anany, H. M. Mousa, and E. M. Hamad, “Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour,” Food Funct., vol. 11, no. 3, pp. 2117–2125, 2020, https://doi.org/10.1039/C9FO02532D.
R. Okuda, A. Tabara, H. Okusu, and M. Seguchi, “Measurement of water absorption in wheat flour by mixograph test,” Food Sci. Technol. Res., vol. 22, no. 6, pp. 841–846, 2016, https://doi.org/10.3136/fstr.22.841.
H. Ye, Y. Zhang, L. Wang, J. Ban, Y. Wei, F. Fan, and B. Guo, “Dynamic study on water state and water migration during gluten–Starch model dough development under different gluten protein contents,” Foods, vol. 13, no. 7, p. 996, 2024, https://doi.org/10.3390/foods13070996.
O. T. M. Ershidat, E. M. Elsebaie, and M. R. Badr, “Impact of using plasma activated water in pan bread preparation on dough rheological characteristics and quality properties,” J. Cereal Sci., vol. 118, p. 103983, 2024, https://doi.org/10.1016/j.jcs.2024.103983.
M. Shi, F. Wang, X. Ji, Y. Yan, and Y. Liu, “Effects of plasma‐activated water and heat moisture treatment on the properties of wheat flour and dough,” Int. J. Food Sci. Technol., vol. 57, no. 4, pp. 1988–1994, 2022, https://doi.org/10.1111/ijfs.15317.
Erminawati, W. Sidik, R. Listanti, and H. Zulfakar, “Formulation and characterization of bread using coconut-pulp flour and wheat flour composite with addition of xanthan-gum,” IOP Conf. Ser. Earth Environ. Sci., vol. 102, p. 012010, 2018, https://doi.org/10.1088/1755-1315/102/1/012010.
S. Nigam and S. Tomar, “Development and quality evaluation of bread fortified with partial substituent raw taro flour” impact of raw taro flour on bread quality,” Int. J. Adv. Eng. Manag., vol. 4, no. 5, pp. 809–818, 2022, https://doi.org/10.35629/5252-0405809818.
D. A. Pusuma, Y. Praptiningsih, and M. Choiron, “Karakteristik roti tawar kaya serat yang disubstitusi menggunakan tepung ampas kelapa,” J. Agroteknologi, vol. 12, no. 01, p. 29, 2018, https://doi.org/10.19184/j-agt.v12i1.7886.
J. Wattanakul, N. Manakitlap, C. Sarawong, K. Norajit, N. Uthai, and W. Julaya, “Effect of the partial replacement of wheat flour with a whole leave and a chloroplast-rich fraction derived from holy basil leaves on the nutrient composition, physical properties, and antioxidant activity of butter cookies,” Food Res., vol. 8, no. 4, pp. 151–161, 2024, https://doi.org/10.26656/fr.2017.8(4).413.
Y. A. Czajkowska–González, E. Alvarez–Parrilla, N. del Rocío Martínez–Ruiz, A. A. Vázquez–Flores, M. Gaytán–Martínez, and L. A. de la Rosa, “Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics,” Food Prod. Process. Nutr., vol. 3, no. 1, p. 25, 2021, https://doi.org/10.1186/s43014-021-00068-8.
K. Pycia and E. Ivanišová, “Physicochemical and antioxidant properties of wheat bread enriched with hazelnuts and walnuts,” Foods, vol. 9, no. 8, p. 1081, 2020, https://doi.org/10.3390/foods9081081.
Y. I. Shoqairan, H. K. Darwish, M. A. H. Hamami, F. Y. Al-Juhaimi, I. A. M. Ahmed, and E. E. Babiker, “The influence of cinnamon powder on the antioxidant and antimicrobial properties of beef burger during refrigerated storage,” LWT, vol. 188, p. 115422, 2023, https://doi.org/10.1016/j.lwt.2023.115422.
N. S. Harith, N. A. Rahman, N. A. Zamanhuri, and S. A. Hashib, “Microwave-based antioxidant extraction from pineapple peel waste,” Mater. Today Proc., vol. 87, pp. 126–131, 2023, https://doi.org/10.1016/j.matpr.2023.02.384.
A. Y. Andeswari, N. H. Zahro, R. Widyasaputra, M. P. Bimantio, and A. Ruswanto, “The effect of soaking time and size of fruit pieces on pineapple infused tea characteristic,” J. Agri-Food Sci. Technol., vol. 5, no. 1, pp. 57–64, 2024, https://doi.org/10.12928/jafost.v5i1.9851.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Mulyani Mukti Sari, Dininurilmi Putri Suleman
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with the Journal of Agri-food Science and Technology (JAFOST) agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
